Curtis Stone's garlic prawns served with toasted sourdough bread and fresh lemon wedges will get your Easter lunch off to a cracking start.
Ingredients
⅓ cup (80ml) olive oil
20 g Butter
1 Shallot, finely chopped
½ tsp Chilli flakes (optional)
½ tsp Fennel seeds
1 kg Raw banana prawns, peeled, deveined, tails intact
4 Garlic cloves, finely chopped
1 tsp Ground paprika
1 Lemon, zest finely grated, juiced
2 tbsp Fresh flat-leaf parsley, chopped
4 slices White Sourdough Vienna, toasted
1
Step 1.
Heat oil and butter in a large heavy frying pan over medium heat. When butter has melted, add shallot, chilli flakes, if using, and fennel seeds. Cook, stirring often, for 2 mins or until shallot softens.
2
Step 2.
Increase heat to medium-high and stir in the prawns, garlic and paprika. Sprinkle with salt and pepper. Cook, stirring often, for 3-4 mins or until prawns are cooked through. Remove from heat and stir in lemon zest, 1 tablespoon lemon juice and parsley. Check seasoning and add more salt, pepper or lemon juice if necessary.
3
Step 3.
Spoon prawns and sauce onto serving plates and serve with bread.
Thanks to Curtis Stone & TASTE.COM.AU
Ingredients
Curtis Stone's garlic prawns served with toasted sourdough bread and fresh lemon wedges will get your Easter lunch off to a cracking start.
Ingredients
⅓ cup (80ml) olive oil
20 g Butter
1 Shallot, finely chopped
½ tsp Chilli flakes (optional)
½ tsp Fennel seeds
1 kg Raw banana prawns, peeled, deveined, tails intact
4 Garlic cloves, finely chopped
1 tsp Ground paprika
1 Lemon, zest finely grated, juiced
2 tbsp Fresh flat-leaf parsley, chopped
4 slices White Sourdough Vienna, toasted
